This healthy, low-carb salad combines tender seared flank steak with blue cheese dressing over a bed of crispy iceberg lettuce and tomatoes.
When it comes to lunch time salads, this is one of my favorites. It’s super easy to sear flank steak. It cooks very quickly. Mix up the rest of the salad ingredients while it’s cooking, and your lunch is ready in just 5-10 minutes.
This salad also makes a perfect summer meal when you’d rather be outside than cooking on a stove. Fire up the grill and slap the flank steak on. A few minutes per side is all you need for perfect medium rare steak.
If you’re on a low-carb or keto diet, this salad provides all the
What Type of Cheese to Use
Blue cheese is one of my favorite salad toppings. I use a brand called Castello Danish Blue. It’s dry enough to crumble easily and the taste isn’t overwhelming.
When you’re choosing the blue cheese for your salad, you’ll want to find a cheese with those qualities. Often, blue cheese can be creamy and it doesn’t crumble well. It can also be quite pungent.
Here’s a great guide you can use to choose the right blue cheese to use.
If you want to substitute the cheese, the best options are stilton and gorgonzola. However, if you don’t like blue cheese at all, you can substitute with feta cheese, which also crumbles nicely but doesn’t have the pungency of blue.
Types of Steak to Use
I used flank steak for this recipe. I like this cut of steak. It’s tender and cooks quickly. There are a few other alternatives you can use that are quite similar. Try one of these cuts:
- Skirt Steak (very similar to flank steak, but cut thinner)
- Hanger steak
- Flat iron steak
It’s super important to have high-quality beef to make this recipe with. I’m a huge fan of the 100% grass-fed beef from ButcherBox. It’s a meat subscription box that’s delivered to your door monthly with the cuts of meat you choose. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
This recipe serves 4 small salads that would be appropriately sized for lunch. If you’re making this recipe for a main dish for dinner, you might want to split the recipe for 2 instead.
I think 2-4 ounces of steak per person is the perfect amount. You can always increase the ratio of veggies to steak to make it a more substantial salad without the extra protein.
Also try adding additional veggies, if you want, like red peppers, cucumbers, or even grilled asparagus.
Here are a few other spring and summer salads you might like:
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Flank Steak Salad with Blue Cheese Dressing
For the blue cheese dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp buttermilk
- 1/2 tsp Worcestershire sauce
- salt and ground black pepper divided
- 2 ounces blue cheese crumbled
For the Salad
- 1 8 oz flank steak
- 3 cups iceberg lettuce
- 1 large tomato chopped
- 1 large avocado chopped
- 2 tbsp sunflower seeds or pumpkin seeds optional
- Whisk together the sour cream, mayonnaise, buttermilk, Worcestershire sauce, salt and pepper. Add the blue cheese crumbles and stir.
- Salt and pepper both sides of the steak. Grill the steak on a skillet over medium high heat for 3 minutes per side for medium rare or 4 minutes per side for medium. Set the steak aside to rest for 5 minutes before thinly slicing against the grain.
- Add the iceberg lettuce to a large plate or bowl. Top with tomatoes, avocado and sunflower or pumpkin seeds. Add the steak to the bowl. Drizzle the blue cheese dressing over the top.